Kiddie Cinnamon Rolls

Cinnamon Rolls......just thinking about them turns my mouth into water! I think they are the ultimate comfort sweet snack, but most of the times I find them a little bit to big, not that there's anything wrong with big portions of really nice food, but sometimes I prefer a lighter snack. These little rolls are the right size for a kid and great as grown -ups dessert too! I love them nice and warm out of the oven but cooled they are also really good! I have added the "I have a lot of time and don't mind making MY OWN rolls" recipe too, but believe me, a pre-made can of rolls works just as good!

Ingredients:

• 1 can Crescent Rolls (yes, you could make your own dough but the pre-made ones are really good)

Cinnamon Filling:

• 1/2 cup  softened butter
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1 tsp cinnamon

Vanilla Glaze:

• 1 cup powdered sugar
• 4 tablespoons heavy cream (or 2 tablespoons milk + 1 tablespoon butter)
• 1 teaspoon vanilla

Directions:

1. Preheat oven to 200 C. 
2. Melt 4 tablespoons of butter in the bottom of a baking dish. Add the brown sugar to the butter and stir to combine. 
3. Unroll crescent dough together to create one big sheet. Spread with remaining softened butter. 
4. Combine white sugar and cinnamon and sprinkle over the buttered dough. Roll the dough back up into a log, and cut into 6-8 cinnamon rolls (you could even make them smaller for the little ones).
5. Place rolls in prepared baking dish. Sprinkle with any remaining cinnamon sugar. 
6. Bake for 15-20 minutes. 
7. With a fork, stir together sugar, cream, and vanilla until smooth and pourable. Add one tablespoon of milk if needed to thin. If using milk and butter instead of cream, heat the milk and butter in the microwave to melt the butter, then add to the sugar and stir in vanilla.
8. Top with vanilla glaze and serve warm.

**Here is the recipe to make the rolls from scratch, it takes some time but it is not hard to do. Once the dough is ready you can use the cinnamon-sugar filling and the Vanilla Glaze to prepare them (although you might have to double the amounts), have fun!!

Ingredients:

• 1 cup milk (heated approximately 1 minute in microwave)
• 1/4 cup warm water 
• 1 teaspoon pure vanilla extract
• 1/2 cup butter, room temperature
• 2 eggs, room temperature and beaten
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 5 cups bread flour
• 3 teaspoons instant active dry yeast
• Cinnamon Filling (see recipe above)
• Vanilla Frosting (see recipe above)

Directions:

1. In a large bowl combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Mix everything together until a soft dough forms.
2. Check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can't judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.
3. Turn the dough out onto a lightly-oiled surface and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size. 
4. Butter a baking pan; set aside.
5. After dough has risen, roll and stretch the dough into a rectangle.
6. Brush the 1/2 cup softened butter (listed in Cinnamon Filling) over the top of the dough. Sprinkle Cinnamon Filling over the butter on the prepared dough. 
7. Starting with long edge, roll up dough; pinch seams to seal.
8. With a knife, cut the roll roll into small sections.
9. Place cut side up in prepared baking pan, flattening them only slightly. 
10. Allow them to warm and rise for up to 1 hour. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.
11. Bake for 20-25 minuttes at 200 C

Tip: Before cutting the roll you can cover it with plastic wrap and refrigerated overnight to make it easier to cut it into sections(I've actually made them two days in advance) or frozen for 1 month. If frozen, before baking, allow rolls to thaw completely and rise in a warm place.